According to researches, Koreans started eating kimchi as early as the Three Kingdoms Period which at that time did not have its individual characters to be distinguished from other pickled vegetables in China and Japan. Since red pepper became a primary ingredient making Korean kimchi around the mid-1700s, the kimchi has been the signature Korean food both as main or side dish.

"Muk Eun Ji," one of over 400 different kinds of Korean kimchi, gets the title when kimchi is fermented over a year at the minimum. This beloved Korean traditional aged kimchi, Muk Eun Ji, has fed since ancient generations till now with its unique and rich flavor which is almost addictive once tasted. Only at Muk Eun Ji restaurant, you will be introduced to this authentic Korean aged kimchi, directly and exclusively imported from Jinan Maisan in South Korea.

The extraordinary discoveryof Korean traditional aged kimchiwith three millennium long history isnow only a bite away at Muk Eun Ji restaurant.